How a Michelin Star Indian Chef Makes Chicken Curry at Home
About this recipe
Chicken curry is a beloved dish in many households across India, each with its own unique twist. In this video, Chef Akshay Bhardwaj shares his family's version of New Delhi chicken curry, highlighting the use of mustard oil and yogurt, which sets it apart from other regional curries that might use coconut milk.
This recipe emphasizes the importance of bone-in chicken thighs for richer flavor, along with a blend of spices that create a fragrant and hearty dish. With straightforward steps and accessible ingredients, this chicken curry is perfect for home cooks looking to bring a taste of India to their kitchen.
Ingredient notes
- 800g bone-in chicken thighs (using bone-in for more flavor)
- 2 medium red onions, chopped
- 2 medium tomatoes, chopped
- 2 tbsp mustard oil (for searing the chicken)
- 1 tsp turmeric (for marinating the chicken)
- 1 tsp ginger garlic paste (essential for flavor)
- 1 tsp coriander powder (ground spice)
- 1 tsp chili powder (adjust to taste)
- 2 tbsp tomato paste (for added richness)
- 1 cup plain yogurt (use plain yogurt)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tsp garam masala (spice blend added at the end)
- 1 bunch fresh cilantro (for garnish)
- 1 stick cinnamon (whole spice)
- 1 bay leaf (whole spice)
- 2 pieces black cardamom (whole spice)
- 5 pieces green cardamom (whole spice)
- 5 pieces black peppercorns (whole spice)
- 3 pieces cloves (whole spice)
Tips from Epicurious’s video
- Marinate the chicken thighs with turmeric to enhance flavor and color before cooking.
- Sear the chicken in hot mustard oil to develop a rich flavor; ensure the oil is hot enough to avoid burning the chicken.
- Add whole spices to the oil after searing the chicken to infuse the oil with their flavors before adding onions and other ingredients.
- When adding yogurt, lower the heat and stir gently to prevent it from breaking and to achieve a silky smooth finish in the curry.
- Finish the dish with kasuri methi and garam masala for a burst of flavor just before serving.
Good to know
- What is the cooking time for this chicken curry?
- The total cooking time is about 60 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- Can I adjust the spice level of the curry?
- Yes, you can adjust the chili powder to taste.
- Why is bone-in chicken recommended for this recipe?
- Bone-in chicken thighs provide a more intense chicken flavor due to the bone marrow.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken thighs with turmeric and set aside.
- 2
Heat mustard oil in a pot until hot.
- 3
Sear the chicken thighs in the hot oil until browned on both sides, then remove from the pot.
- 4
Add whole spices (cinnamon, bay leaf, black cardamom, green cardamom, black peppercorns, cloves) to the same oil to infuse flavor.
- 5
Add chopped red onions and a pinch of salt, cooking until translucent.
- 6
Stir in ginger garlic paste and cook until the oil starts to separate from the onions.
- 7
Add coriander powder and chili powder, sautéing for a couple of minutes.
- 8
Incorporate tomato paste and chopped tomatoes, adding a touch of water to deglaze the pot.
- 9
Lower the heat and add yogurt, stirring gently to avoid breaking it.
- 10
Return the seared chicken to the pot and add water to cover the chicken.
- 11
Cover and let the chicken simmer until cooked through.
- 12
Add kasuri methi and garam masala, stirring to combine.
- 13
Finish with fresh cilantro before serving.
Heads up — we had to guess a little:
- Estimated quantities for spices based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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